Step 2: Tools / Other Stuff Needed:

AND a 5 Liter Water bottle with a seal-able lid (OR any other container that can be sealed)This will be used to Further Ferment it later (important - this carbonates it and makes that beer foam we all love)

Step 3: Preparing the Pineapples / Ingredients

Important: if you are not adding your own yeast, you will need to leave the skin of the pineapple on when you cut it up!

So now you will have to take your pineapples, and cut them into decently sized chunks/cubes, preferably at least an inch across.

Other Ingredients (other than pineapples): You will need plenty of sugar (Generally, the more sugar there is, the more can be converted into alcohol, and the stronger your beer will be. BUT be careful! Too much sugar calls for far too sweet Pineapple Beer!)

Cinnamon: For flavor, not too much either.

Water: Just enough water to cover the pineapples in the cooler-box.

Step 4: Primary Fermentation

This is to kick-start the fermentation process to get it going, this step accounts for most of the alcohol that is produced.

First clean out your cooler box well, disinfect it perhaps.

Put in your diced Pineapples.

Add enough water to cover them, not too much!

Add the sugar! (Just experiment with that, I added WAY too much my first time)

Now, add a bit of cinnamon for flavor.

NOW SEAL IT UP!!

Tie down your cooler box and seal it up with duct tape!

Impatience will kick in, BUT DO NOT OPEN BEFORE 3 DAYS!!!

Warning: if you do open it before you intend to bottle/drink it, you risk infecting it with foreign bacteria. This will make it go off, and you will probably get sick if you drank that.

Step 5: Secondary Fermentation

TIME TO OPEN!

After 3 days of fermenting you can open it!!!

Sadly, you cant drink it yet! Well you could... but it would have no fizz. Boring.

Now for Secondary Fermentation:

Pour everything into your 5 Liter Bottle... but make sure to leave out all the pineapple chunks! You want to only get the juice, not the fruit matter!

Now seal your 5 Liter container for AT LEAST another day or two. This will be your storage container for your Tepache. The longer you leave it, the stronger it gets.

Step 6: Perfecting Your Tepache - IMPORTANT

Option 1: If its Too thick, add more water and re-do the Secondary Fermentation step.

Option 2: If there's things floating in it, filter it! The best way it to get a carbon filter, this makes it look ALLOT better and makes it look even more appetizing. I used that thing called Bobble to filer it, its a water bottle with a carbon filter mouth piece. (see picture)

Option 3: EXPERIMENT!

Try: Adding more / less sugar next time. Add other spices, ginger maybe?

Even better: Add more fruits, try making it a tropical drink.. add Coconuts and other fruits!

Step 7: Cool Fact!!!

You can use this method to make any alcohol! Just use different fruits, make spirits (Like moonshine/vodka: Use plain white table sugar instead of fruits, and buy brewing yeast) by fermenting simple carbohydrates (sugar/potatoes) and then distill that into spirits!

I've been homebrewing beer/wine/mead/cider ..etc for 10 years .. here are some helpful recommendations 1) Go to a homebrew shop and buy a packet of brewing yeast for less than 1$ 2) While at a homebrew shop buy two 1 gallon glass jugs with airlocks for roughly for roughly 5$ each 3) While at the homebrew shop buy a funnel with a built in strainer for under 10$. All in all this will make a far superior product and everything you bought including the yeast can be reused over and over again.

To better your results, before adding the yeast to the brew add it in a separate bowl of warm water and brown sugar. stir it up and let sit for 20 minutes your yeast will start growing rapdily. add that then to your brew and seal it up. make sure you add enough sugar so the yeast can thrive and you'll be live with a great tasting alcoholic beverage that leaves a nice buzz :)